3 Tablespoons Butter
4 cloves Garlic, Finely Minced
1 bags Baby Spinach
1 jar Artichoke Hearts, Drained And Halved, such as Cara Mia artichoke hearts
3 Tablespoons Flour
3 cups Whole Milk, warmed
Salt And Pepper, to taste
1/2 cup Grated Parmesan Cheese
1 heaping cup Monterey Jack Cheese, Grated
1 tsp paprika
4 oz cream cheese, room temperature
12 ounces, weight Penne, Cooked Until Al Dente
In a large skillet, add butter. When melted, sprinkle in flour and garlic, whisk until it’s combined. Pour in milk and whisk to combine. Let it cook for a couple minutes, or until starting to thicken. Add both cheeses, cream cheese salt and pepper, and paprika. Whisk until cream cheese has been incorporated and all the cheese has melted.
Gently fold in spinach, add artichokes and pasta, tossing gently to combine. Pour into a serving dish and sprinkle more parmesan cheese and some crushed red pepper for some heat.